Place jaggery and water in a small sauce pan over low heat. Stir continuously until jaggery is completely dissolved.

When it starts to simmer, remove from heat.

Gradually stir in cream.

Place the saucepan over low heat and cook, stirring, for about 3-4 minutes or until the mixture start to bubble up.

Add butter. Cook, stirring, for 1-2 minutes or until the butter is melted and the mixture thickens.

Add sea salt. Stir to combine. Boil, whisking constantly, about 1 minute.

Cool to room temperature.

Store in a sterilized airtight container in the refrigerator for up to 10 days.

Reheat gently before serving.

Perfect as a topping for ice cream, pancakes, or as a dip for churros, fruit slices or popcorn. Stir it into coffee for sweet caramel taste.